We are always encouraging you to cook a pot of beans and see where it leads you. Here's a salad that Steve created after cooking a pot of Moro beans and finding some odds and ends in his refrigerator. Watch him work his magic HERE.

• 1 fennel bulb
• 2 cups cooked Rancho Gordo Moro beans, or other firm heirloom beans, drained
• 1/2 white onion, minced
• 1/4 cup chopped olives (use your favorite type)
• 2 to 3 celery stalks (including leaves), chopped
• 1/2 teaspoon dried Mexican oregano, preferably Rancho Gordo Oregano Indio
• Salt and pepper to taste
  
• Extra-virgin olive oil to taste
• Anchovy sauce or fish sauce (optional)
  
• Light vinegar, such as Camino Rose vinegar or Rancho Gordo Pineapple Vinegar (or your favorite vinegar)
• Finely chopped nuts (optional)

Serves 4

1. Cut the fennel bulb in half, removing the old, tough outer skin if necessary. You can also cut out any brown spots or blemishes. Slice each half of the fennel on a thin setting with a mandoline. Alternatively, slice as thinly as possible with a kitchen knife.
2. Toss the fennel in a bowl with the beans, onion, olives, and celery. Add the oregano, and salt and pepper to taste; using clean hands, mix the salad.
3. Add olive oil to barely coat. Slowly sprinkle in drops of anchovy sauce, if using, and the vinegar and mix. Adjust the vinegar and salt. Sprinkle with nuts, if desired. Serve chilled or room temperature.